Traditional black and white cookies that are jazzed up with fun colors - customize these for your next special occasion!
Author: Eva Bakes
1cup (125 grams)all-purpose flour
1cup (82 grams)cake flour
1teaspoongrated lemon zestI substituted with about 1/2 teaspoon of lemon extract
3/4cup (160 grams)granulated sugar
1/2cup (125 millileters)milk of choice
6Tablespoons (90 grams)unsalted butter, melted and cooled
1 and 1/2xcups (120 grams)powdered sugar
4 and 1/2Tablespoons (57 millileters) lemon juice (from 1 large lemon)
food coloring of choice
Preheat your oven to 350 degrees F. Line two baking sheets with silicon mats or parchment paper and set aside.
In a medium sized bowl, whisk together the flours, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the lemon zest, eggs and sugar on medium speed until well blended. Add in the milk, butter and vanilla and mix well.
Turn the mixer to low and slowly add in the dry ingredients until a soft dough forms.
Using a cookie scoop or two spoons, drop dough by the scoopful onto your prepared baking sheet, making sure to leave at least 2 inches in between each cookie. Do this one sheet at a time, so save the other half of the dough for another batch.
Bake in your preheated oven for about 7-10 minutes or until the tops are set and the edges start to turn golden. Remove the cookies from the oven and allow to cool for 1-2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batch of dough.
Once the cookies are completely cooled, make the icing. In a small bowl, mix the powdered sugar and lemon juice together until no lumps remain. Divide the icing into smaller bowls to prepare the different colors. Add 1 drop of food coloring into each bowl and mix well.
Dunk the cookies (or use a small spatula or spoon) to spread icing onto half of the cookie. Allow to dry before dipping the other half of the cookie into another icing color.
Allow cookies to dry completely before serving.
Cookies should be stored in an airtight container at room temperature and will keep for about 3 days.Source: Bake Happy by Judith Fertig